Sustainability of alternative proteins

Alternative sources of proteins, such as plant-based proteins, insect-based proteins, single-cell proteins, and cultivated meat, have emerged as efficient alternative foods to animal-derived proteins, contributing to a more sustainable, resilient, and ethical food systems. Plant-based proteins constitute the most commercially efficient and cost-effective alternatives with a well-established supply chain and consumer acceptance. Even though insect-based proteins and single-cell proteins are highly nutritive and resource efficient, challenges persist regarding cultural acceptance, regulatory issues, high-energy consumption, and industrial feasibility concerns. Cultured meat has also received considerable attention due to the prospect of decoupling meat production and conventional livestock farming. However, the high cost of production, long-term safety issues, complex regulatory processes, and concerns on the sustainability of mass implementation have limited its commercial adoption. This chapter highlights the environmental, technological, nutritional, safety, economic, regulatory, societal, and public-acceptance imperative for successful adoption of the alternative proteins as sustainable global food systems.